Keto Panna Cotta is a delightful and sophisticated dessert that perfectly aligns with a ketogenic lifestyle, offering all the creamy indulgence of traditional panna cotta while keeping the carb count low. This elegant Italian dessert features a rich, velvety texture derived from a blend of heavy cream and almond milk, sweetened with a keto-friendly sweetener.
The panna cotta’s base is infused with a subtle hint of vanilla, adding a fragrant note that complements its creamy, luxurious mouthfeel. The gelatin incorporated into the mixture ensures that it sets perfectly, achieving the desired smooth, wobbly consistency that is characteristic of this classic dessert.
To elevate this panna cotta, it can be topped with a vibrant berry sauce, which adds a refreshing contrast to the rich creaminess. The berry sauce, made from fresh or frozen berries and a touch of lemon juice, brings a burst of natural fruit flavor that balances the sweetness of the panna cotta while maintaining a low-carb profile.
This Keto Panna Cotta is ideal for those looking to enjoy a refined, satisfying dessert without compromising their dietary goals. Its elegant presentation makes it a perfect choice for special occasions or a sophisticated treat to end a meal. Each bite offers a luxurious blend of creamy and fruity notes, making it a delightful option for anyone who appreciates a keto-friendly twist on a classic favorite.
Ingredients:
For the Panna Cotta:
- 2 cups heavy cream
- 1/2 cup unsweetened almond milk
- 1/2 cup granulated erythritol or other keto-friendly sweetener
- 1 tablespoon vanilla extract
- 1 packet (about 1 tablespoon) unflavored gelatin
- 1/4 cup water (for blooming the gelatin)
For the Berry Sauce (optional):
- 1 cup fresh or frozen berries (such as raspberries or strawberries)
- 2 tablespoons granulated erythritol or other keto-friendly sweetener
- 1 tablespoon lemon juice
Instructions:
- Prepare the Gelatin:
- In a small bowl, sprinkle the unflavored gelatin over the 1/4 cup of cold water. Allow it to bloom for about 5 minutes, until the gelatin absorbs the water and becomes gelatinous.
- Heat the Cream Mixture:
- In a medium saucepan, combine the heavy cream, almond milk, and erythritol. Heat over medium heat until the mixture is warm and the sweetener has dissolved, but do not let it boil.
- Dissolve the Gelatin:
- Add the bloomed gelatin to the warm cream mixture. Stir continuously until the gelatin is fully dissolved and the mixture is smooth.
- Add Vanilla:
- Remove the saucepan from the heat and stir in the vanilla extract.
- Pour and Chill:
- Pour the mixture into serving glasses or molds. Refrigerate for at least 4 hours, or until set.
- Prepare the Berry Sauce (Optional):
- In a small saucepan, combine the berries, erythritol, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 10 minutes. Let the sauce cool to room temperature before serving.
- Serve:
- Once the panna cotta has set, top with the berry sauce if desired. Garnish with fresh mint leaves or extra berries for an added touch.
Tips:
- Gelatin: Ensure the gelatin is completely dissolved in the cream mixture to avoid lumps. If you notice any lumps after refrigerating, gently stir the panna cotta to smooth it out.
- Sweetener: Adjust the amount of erythritol or other keto sweetener to suit your taste. Different brands may have varying sweetness levels.
- Berry Sauce: If using frozen berries, you may need to cook the sauce a bit longer to reduce the excess liquid.
- Serving: For a smooth and elegant presentation, consider using ramekins or silicone molds for easy unmolding.
Enjoy this creamy and low-carb Keto Panna Cotta as a delightful and guilt-free dessert that fits perfectly into your ketogenic lifestyle!
